My husband loves sausage balls, but the ones I normally make are full of carbs. So, as a special keto surprise, I’ve been working on creating the perfect Sausage Ball Recipe. Most of the ones I’ve tried have been extremely dry, like give me a gallon of water right now before I can take another bite dry. So, I started experimenting from scratch to see if I could create a recipe that was both moist and flavorful. My first try, in my opinion, was a total thumbs down. Then, I remembered my delicious keto biscuit recipe and how amazing it tastes. I thought I might be able to tweak that recipe to make sausage balls that would knock my husband’s socks off. Since you can’t really roll the dough into actual balls because of the moisture content, I decided to call these Sausage Ball Puffs. In actuality, they are much easier to make because you don’t have to spend time rolling. A cookie scoop is much faster and works just as well.

**I’ve gotten several questions about substituting almond flour for coconut flour. We have tree nut allergies in our family, so I don’t personally cook with almond flour. Therefore, I haven’t tried using almond flour in any of my recipes. I do know it is not a 1:1 substitution as coconut flour is more absorbent than almond flour.

I know some recipes don’t call for cooked sausage, but that’s how I’ve always eaten them. Otherwise, I don’t feel like the sausage gets done enough. But, if you’d rather not, you could definitely try not cooking it first.

I don’t think the cook time would be sufficient to cook the sausage properly, especially with all the added ingredients. Also, i think it would be pretty difficult to incorporate raw ground sausage into these.

As the recipe calls for the sausage to be drained, this prevents a soggy glutinous lump to try cooking, if you use raw sausage then you won’t be able to drain it and won’t get that nice puff and even cooking !!

Hi Kasey! Thank you for this recipe! I’m making it shortly. A question regarding the nutritional information you provided…those stats are PER piece, correct? I was trying to find this on MyFittnessPal but have been unsuccessful. Perhaps it’s because I don’t have the Premium version. I am going to add it to Cronometer though. Thank you for your help! Have an awesome day! 😀

Yes, that is per piece. That way no matter how many someone ate, they could figure out the macros. I uploaded the recipe in MyFitnessPal free version. In the diary, you can copy and paste the url of a recipe and it will import the recipe and figure out the macros.

In my fitness pal, you can import any recipe from a URL to get the macros. Here are step by step directions:
1. Diary
2. Add Food
3. Recipes
4.Create a Recipe
5. Add from the Web
6. Paste the URL at the very top of the page where it says Recipe Name or URL
7.Import
8. Then you have to look at each ingredient as you may have to modify as sometimes it pulls something crazy.

Hi Kasey,
That was very kind of you to step by step the instructions on how to do that. It took me a minute to figure it out too. This recipe looks so yummy…can’t wait to try it! Thanks for posting it!!!

I had the same question about almond flour. My daughter is allergic to coconut. I saw that Chris made a half batch with 2/3 c almond flour. If I wanted to make a full batch, do you think it would turn out if I Doubled the amount of almond flour? Thanks!

We did and they froze perfectly! I reheated some in our air fryer, while others I popped in the microwave for a few seconds, then wrapped in aluminum foil and put in the oven for a few minutes until they crisped back up.

These are awesome and.my husband enjoyed them as well.
By far, this recipe is as close to my original high carb sausage ball recipe as any I have tried so far. These are better than any almond flour version. I am actually eating them in place of a sausage biscuit, that I can’t eat anymore on a low carb diet, and am fully satisfied with the flavor and texture.

Ok so I cooked these exactly to recipe and they ended up basically all melting together…where did I go wrong? I did use fresh shredded extra sharp cheddar. Other than that I followed exactly what the recipe said.

I just made this recipe. It turned out great. I have been eyeballing it ever since I stumbled across it. I decided to make it into large puffs. I used my bagel and muffin trays they worked like a charm. I am super excite about how they turned out. Hubs said they look good. I am cooling them and freezing for later.

So yummy! I made a big batch of these and thought they would be our breakfast for the week. They were gone the next day. Now I’m making much bigger batches and I keep them in the fridge. So easy to pop a couple in the microwave on the way out the door for a delicious breakfast. Thank you so much for this delicious recipe!

Thank you, thank you, thank you!! This was my first “baking” recipe since starting keto, and I’m ecstatic. Breakfast sandwiches are my favorite, and these cover that craving easily! I made them without browning the sausage first and they worked just fine. Also, double thanks for the instructions on how to import recipes from websites into MFP! You made my day!

We’ve just started the Keto diet, and Kasey’s recipes have made this whole process so much easier. My whole family loves these sausage puffs. They truly taste so much like sausage balls that I used to make with Bisquik! We can be very picky, so I was really surprised by how much we liked them….and how soon I had to make another batch. It really is so helpful to have a batch of these made for a good, easy, quick breakfast or snack.

Made them for the first time today and subbed in chorizo because I had a craving for it. A bit too greasy for it… lol.
Still has great taste and just needed to put them on a baking rack after the first ten minutes to let grease drain from them.
I’ll definitely make them again but will use regular sausage to cut back on the grease.
Cannot wait to try other recipes you have (I am only on week two…).

These sound yummy! If I wanted to up the fat a little for my meal without increasing the protein, would cream cheese, plain or maybe seasoned a little, be something you might suggest as a spread on the puffs? Or would you or someone reading this have a better idea? Thanks!

Hi Kasey,
I’ve been Keto for awhile now and just found your website with all of your amazing recipes. Last Night I made this one and it made 2 pans mini muffin size. I added some sauteed chopped mushrooms and 2 T of spicy mustard to the 2nd batch that went in the oven. I also used 1 cp of almond flour instead of the coconut flour. I have to say – THIS was one amazing recipe and my roommate and I LOVED them!! I just wanted to say KUDOS to you – and I will be trying more of your recipes! Thank you for a great website and the mouthwatering recipes!